Eating is Art
Kick-ass recipes recovered from the frontier
Eating is Art springs from Kelly Hogaboom's kitchen in irregular yet tasty fits and starts. You're welcome to dinner any night; just check in advance to make sure she saves you a seat.
Featured Recipe: Marinated Kale Salad
Fresh kale can be good. Here, it's combined with quesadillas, hard boiled eggs, roasted mushrooms, and home made lemonade for a low cost, healthy lunch or casual dinner.
See Marinated Kale Salad in Recipes
Ocean Soup
Published by Kelly Hogaboom on Wednesday, October 25, 2006 at 5:59 PM.I am not one of those, "Make-A-Huge-Pot-Of-Soup-And-Eat-For-A-Week" moms. Mostly because I think most soup is good fresh. This recipe will make enough for four lunchtime servings, with a side of fresh fruit or veg.
1 tablespoon butter
1 tablespoon canola oil
2 cloves garlic
4 cups chicken stock (or veggie, or water - not beef due to dark color)
1 - 2 ounces buckwheat noodles
1 carrot
1 rib celery
2 leaves romaine, washed
1/2 pint cherry tomatoes (2 per bowl)
1 tablespoon sesame seeds, toasted
1 tablespoon lemon juice
1 tablespoon soy sauce
sesame oil
blue food coloring (yes, that's right)
Thinly slice garlic and saute in oil and butter. Pour in stock, heat to boiling. Slice carrots and celery into 1/8". Cook noodles per instructions, adding celery and carrots for the last five minutes of a gentle boil. Meanwhile, slice romaine into 1/2" strips and tear in half (so kids can manage the "seaweed"). Quarter the cherry tomatoes and layer in the bowls with the romaine. Add one drop food coloring to each bowl.
When noodles are cooked, add the sesame seeds, lemon juice, soy sauce, and a splash of sesame oil to the soup and cook one more minute. Ladle the soup into bowls. Serve with Goldfish crackers or Oyster crackers, natch.
Halloween Soup (aka Potato Corn Chowder)
Published by Kelly Hogaboom on Monday, October 23, 2006 at 1:24 PM.2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon sweet paprika
4 cups chicken or vegetable stock
3 large potatoes, peeled and diced
1 celery rib, very thinly sliced
2 bay leaves
1 teaspoon salt
1 teaspoon sugar
1 15 ounce can corn, drained
1 cup milk
1/4 teaspoon thyme
few dashes cayenne pepper
freshly ground black pepper to taste
1/4 cup sour cream
In a large stockpot, combine the butter, olive oil, garlic, potatoes and carrots. Saute over medium heat until the potatoes are golden, about five to ten minutes. Sprinkle on the paprika, toss, and cook 1 minute.
Add the stock, bay leaves (broken in two carefully), salt, sugar, and pepper. Cook, partially covered, until the potatoes are tender, about 15 minutes. Stir in the corn cook until heated through, about 2 minutes more. Remove the bay leaves.
Scoop out 2 cups of the chowder and set it aside. Puree the remainder and return it to the pot. Stir in the reserve chowder, the milk, thyme, and cayenne pepper. Cook five minutes more. Serve in bowls with a spoonful of sour cream on top.
Beef-in-Guinness
Published by Kelly Hogaboom on Monday, October 16, 2006 at 4:07 PM.4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the beer in the Dutch oven, then gently set the beef in. Cover, and place in preheated oven. Bake for 3 1/2 hours. Allow to rest 5 minutes before slicing.
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